核桃大豆植物奶加工工艺研究及品质分析

Research on the processing technology of walnut-soybean plant milk and analysis of its quality

目的深入探究核桃大豆植物奶的加工工艺,提升产品感官品质和营养价值。方法研究大豆磨浆温度、磨浆pH和高压均质压力等因素对产品感官品质的影响,确定最佳加工条件,并探讨不同预处理方式对产品品质的影响。结果实验研究了大豆磨浆温度、pH和均质压力的最佳组合,并进行了正交试验以优化加工工艺,最终确定大豆磨浆温度80℃、大豆磨浆pH 8.0、豆浆高压均质压力75 MPa的工艺条件,产品的感官评分最高。对比了不同预处理工艺对产品常规理化性质和香气品质的影响,发现浸泡条件显著改变豆浆中的可溶性固形物含量(P<0.05),进而影响产品的品质和营养价值,香气分析揭示了醛类化合物在豆腥味中的重要作用。结论通过优化加工工艺,显著改善了产品的感官品质和营养价值,为核桃大豆植物奶的工业化生产提供了重要参考。

Objective To thoroughly explore the processing techniques of walnut-soybean plant milk,and enhance the sensory quality and nutritional value of the product.Methods The research examined the effects of variables such as grinding temperature,grinding pH,and high-pressure homogenization pressure on the sensory quality of the product,identified the optimal processing conditions,and explored the impact of different pre-treatment methods on product quality.Results The research determined the ideal combination of grinding temperature,pH,and homogenization pressure.Orthogonal experiments were conducted to refine the processing technique,ultimately identifying the optimal conditions as a soybean grinding temperature of 80℃,a grinding pH of 8.0,and a soy milk high-pressure homogenization pressure of 75 MPa,under which the product achieved the highest sensory score.The effects of different pretreatment processes on the conventional physicochemical properties and aroma quality of the products were compared.It was found that soaking conditions significantly alter the content of soluble solids in soy milk(P<0.05),thus impacting the product’s quality and nutritional value.Furthermore,the analysis of aroma quality highlighted the crucial role of aldehyde compounds in mitigating the beany flavor.Conclusion Optimizing the processing technology significantly enhance the sensory quality and nutritional value of the product,providing vital guidance for the industrial production of walnut-soybean plant milk.